Photo: K8
Ceviche recipe
10 ingredients
15 min
4 people
openrecipes
Henry Dimbleby, co-founder of Leon restaurants, shares a recipe for a super-fresh starter or light lunch that is the national dish of Peru.
Estimated Nutrition (whole recipe, rough)
458
Calories
6g
Protein
36g
Fat
37g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Radish | 1/2 cup (58g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 0.5 A fresh red chilli
- 0.5 A red onion
- 1 Handful of radishes (the bigger each radish the better)
- 250 Sea bass fillet (equivalent to a 600g bass), boned and skinned
- g Carrots
- 3 Lemon - juiced
- 1 Extra virgin olive oil
- 3 Avocado
- tbsp Small bunch of fresh coriander
- 1 Pinch of sea salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes